Asparagus Gazpacho

1. 1

   1. blanch (<1 minute) asparagus stems with olive oil

2. 2

   2. blend celery with 1 cup water, 1 spoon olive oil, garlic and salt/pepper

3. 3

   3. cool asparagus with ice and add to blender

4. 4

   4. add hummus and yogurt to blender

5. 5

   5. blanch asparagus heads and cool with ice

6. 6

   6. add in mozzarella chunks into soup

* Per serving · 4 servings · Values may vary.

No additional tips available.